Chocolate Hazelnut Swirl Cheesecake
Indulge in this rich and creamy cheesecake with a chocolate hazelnut twist, perfect for any celebration.
Servings: 8 servings
Calories: 350kcal
Ingredients
For the crust
- 1.5 cups 1 ½ cups (150 g) graham cracker crumbs Substitute with digestive biscuits or Oreo crumbs for a different flavor.
- 0.5 cups ½ cup (115 g) melted butter
For the cheesecake filling
- 1 cup 1 cup (240 g) cream cheese, softened Ensure it's at room temperature for easy blending.
- 1 cup 1 cup (240 g) sour cream Greek yogurt can be a substitute for a tangy taste.
- 0.5 cups ½ cup (100 g) granulated sugar
- 1 teaspoon 1 teaspoon (5 ml) vanilla extract
- 4 large 4 large eggs
- 1 cup 1 cup (280 g) chocolate hazelnut spread Nutella is the most common brand.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the softened cream cheese until smooth.
- Add the sour cream, granulated sugar, and vanilla extract to the cream cheese, mixing until fully combined and creamy.
- Incorporate the eggs into the cream cheese mixture one by one, ensuring each egg is well mixed before adding the next.
- Pour half of the cheesecake mixture over the crust in the springform pan.
- Spoon dollops of chocolate hazelnut spread on top of the cheesecake layer, then pour the remaining cream cheese mixture over the top.
- Using a knife, create swirling patterns with the hazelnut spread on the surface for a marbled effect.
Baking
- Bake for 55-60 minutes, or until the cheesecake is set but slightly wobbly in the center.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Ensure all ingredients are at room temperature for a smoother batter. Avoid overmixing once the eggs are added to prevent cracks in the cheesecake. For best results, consider using a water bath for baking.